10+ Chuck Roast Recipes to Cozy Up Your Dinner Table

If you love big, hearty meals, chuck roast recipes might just be your new favorite go-to. This cut of beef always seems to turn out flavorful and tender when you give it a little time.

You can whip up comforting, satisfying meals with chuck roast—perfect for cozy nights in.

Chuck roast works in so many dishes. You can keep it classic with a slow-cooked meal or branch out with something a little different.

Whether you’re sticking to pot roast or feeling adventurous, it’s an easy ingredient to play with.

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Ingredients for Chuck Roast Recipes

• Chuck roast (3 to 4 pounds)
• Beef broth or stock
• Vegetables like carrots, potatoes, and onions
• Salt and pepper
• Garlic and herbs (optional)

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Season chuck roast with salt and pepper.
3. Brown the roast in a hot pan on all sides.
4. Place roast in a pot with broth and vegetables.
5. Cover and cook in the oven for about 2 to 3 hours until tender.
6. Let the roast rest before slicing and serving.

1) Classic pot roast with carrots and potatoes

You can’t really beat a classic pot roast. It’s hearty, with beef, carrots, and potatoes all cooked together for a deep, rich flavor.

The chuck roast turns soft and easy to slice after a slow braise.

Start by browning the roast in olive oil. That step locks in a ton of flavor.

Toss in onions, carrots, and potatoes, then pour in some beef broth.

Cover it up and let it cook on low heat, whether that’s in your oven or slow cooker.

Everything ends up tender and super tasty.

Ingredients

• 3-4 pound chuck roast
• 2 tablespoons olive oil
• Salt and black pepper
• 1 large onion, chopped
• 4 carrots, peeled and cut
• 4 potatoes, quartered
• 2-4 cups beef broth

Cooking Instructions

1. Heat olive oil in a pot over medium-high heat.
2. Season chuck roast with salt and pepper.
3. Brown roast on all sides, then remove from pot.
4. Add onions to pot and cook until softened.
5. Return roast to pot; add carrots, potatoes, and beef broth.
6. Cover and cook at 300°F (150°C) in oven for 3-4 hours or low setting on slow cooker for 8 hours.
7. Check tenderness before serving.

2) Slow cooker chuck roast with onion soup mix

This one’s ridiculously easy. Just mix dry onion soup mix with water (and maybe some condensed soup if you’re feeling it).

Put your roast in the slow cooker and coat it with that mixture.

Toss in carrots and potatoes if you want the full meal.

Let it cook on low for 8 or 9 hours. The meat turns super soft and shreds easily.

The slow cooker really does all the work here.

Ingredients

• 3 to 4 pounds chuck roast
• 1 package dry onion soup mix
• 1 cup water
• Optional: 1 can cream of mushroom soup
• Carrots, potatoes, and onions (as desired)

Cooking Instructions

1. Mix onion soup mix and water (add cream of mushroom soup if using).
2. Place chuck roast in slow cooker and pour mixture over it.
3. Surround roast with vegetables if you like.
4. Cover and cook on LOW for 8-9 hours or until tender (about 200°F / 93°C).
5. Remove roast and slice or shred before serving.

3) Oven-braised chuck roast with red wine and Worcestershire sauce

Start by seasoning your chuck roast with salt and pepper. Brown it in a hot pan to get a nice crust—don’t skip this step, it really makes a difference.

Pour in some red wine to deglaze the pan, scraping up all those browned bits. Add Worcestershire sauce for a deep, savory kick.

Pour in beef broth to keep things juicy.

Put the roast back in the pot with quartered onions and a handful of fresh herbs.

Cover and bake it slowly at 325°F (163°C). Let it cook for about 3 or 4 hours until the meat is falling apart.

Ingredients

• 3 to 4 lb chuck roast
• Salt and pepper
• 1 cup dry red wine
• 2 tbsp Worcestershire sauce
• 1 cup beef broth
• 1 large onion, quartered
• Fresh herbs (thyme, rosemary)

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Season roast with salt and pepper.
3. Brown roast in a hot pan, then remove.
4. Add red wine to pan, scrape browned bits.
5. Stir in Worcestershire sauce and beef broth.
6. Place roast, onions, and herbs in pot.
7. Cover and bake 3-4 hours until tender.

4) Viral three-ingredient chuck roast

This recipe is almost too easy. You just need three main ingredients.

Season your chuck roast with salt, pepper, and taco seasoning.

Set the roast in a baking dish, then dump a jar of pepperoncini peppers (juice and all) over the top.

Those peppers add a tangy bite and keep the meat moist.

Bake it at 325°F (163°C) until the roast is tender and shreds with a fork.

Ingredients

• 1 boneless beef chuck roast (about 4 lbs)
• Salt and pepper
• 2 tbsp taco seasoning
• 16-ounce jar of pepperoncini peppers with juice

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Season the roast with salt, pepper, and taco seasoning.
3. Place the roast in a baking dish and pour the jar of pepperoncini peppers and juice over it.
4. Cover the dish with foil and bake for 3-4 hours until tender.
5. Remove foil and cook for 15 minutes to brown the top if desired.

5) Chuck roast tacos with shredded beef

Chuck roast tacos? Yes, please. Slow cook the roast until it’s tender and shreds easily.

Season the beef with cumin, chili powder, and smoked paprika after shredding.

Serve it on warm tortillas with toppings like avocado, pico de gallo, and cheese.

Perfect for a crowd and barely any hands-on work.

Ingredients

• 3-4 lb chuck roast
• 2 Tbsp butter
• 1 onion, sliced
• 2 cups beef broth
• 2 cloves garlic, minced
• 1 Tbsp cumin
• 1 Tbsp smoked paprika
• 1 Tbsp chili powder
• Salt and pepper
• Small tortillas
• Toppings: avocado, pico de gallo, shredded cheese, sour cream

Cooking Instructions

1. Preheat oven to 300°F (150°C).
2. Rub chuck roast with butter, cumin, smoked paprika, chili powder, salt, and pepper.
3. Place roast in a baking dish with sliced onions and garlic.
4. Pour beef broth around the roast, not over.
5. Cover tight with foil and roast for 3-4 hours until beef is tender.
6. Remove and shred beef using two forks.
7. Serve shredded beef in tortillas with your favorite toppings.

6) One-pot chuck roast with crushed tomatoes and herbs

This one-pot meal is pure comfort. Brown the chuck roast, then simmer it with crushed tomatoes, garlic, and herbs like thyme and rosemary.

The tomatoes keep the meat juicy, and the herbs fill your kitchen with the best smells.

You can cook this in the oven or on the stove—whatever’s easier.

Minimal cleanup, maximum flavor.

Ingredients

• 3-4 lb chuck roast
• 1 can (28 oz) crushed tomatoes
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Brown chuck roast in olive oil over medium-high heat, 4-5 minutes per side.
3. Add garlic, crushed tomatoes, thyme, rosemary, salt, and pepper to the pot.
4. Cover and place in the oven.
5. Cook 3-4 hours until meat is tender.
6. Remove roast and let rest 10 minutes.
7. Serve with sauce spooned over the top.

For a similar recipe, check out Nonna’s slow braised pot roast with crushed tomato sauce.

7) Sear-seasoned chuck roast with garlic and rosemary

Season your chuck roast with salt, pepper, and fresh rosemary. Let it sit for a bit to soak up those flavors.

Heat a pan until it’s good and hot, then sear the roast on all sides with a splash of oil.

Toss in whole garlic cloves and extra rosemary for even more aroma.

Finish the roast in the oven or try the sous vide method at 130°F (54°C) for a couple of hours if you’re feeling fancy.

This keeps the meat juicy and loaded with garlicky, herby flavor.

Ingredients

• 3-4 lb chuck roast
• 4-5 garlic cloves (whole)
• 2-3 sprigs fresh rosemary
• Salt and pepper
• 1-2 tablespoons oil

Cooking Instructions

1. Season the roast with salt, pepper, and rosemary.
2. Heat oil in a skillet over medium-high heat.
3. Sear the roast on all sides until browned.
4. Add garlic and rosemary to the pan.
5. Transfer roast to oven at 300°F (150°C) or cook sous vide at 130°F (54°C) for 2 hours.
6. Rest before slicing and serving.

8) Beef chuck roast braised in broth with vegetables

If you’re craving something hearty, beef chuck roast braised in broth with veggies is a classic. When you cook it low and slow, the meat gets super tender and soaks up all the flavors from the broth and the vegetables.

Grab a heavy pot or Dutch oven for this. Brown the roast on all sides—don’t skip this part, it really adds flavor. Toss in beef broth and whatever vegetables you like: carrots, onions, potatoes, you name it.

Cover the pot and slide it into the oven. Set it to 325°F (163°C) and let everything cook for 3 to 4 hours. The meat should practically fall apart, and the veggies will be soft but not falling to pieces.

Here’s what you’ll need:

• 3 lbs beef chuck roast
• 4 cups beef broth
• 3 carrots, peeled and cut
• 4 baby potatoes, halved
• 1 large onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 325°F (163°C).
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Brown the chuck roast on every side, then set it aside.
4. Add onions, carrots, and potatoes to the pot and sauté for about 5 minutes.
5. Place the roast back in and pour the beef broth over everything.
6. Cover and cook in the oven for 3 to 4 hours, until the meat is tender.
7. Remove roast, slice or shred, and serve with the veggies and sauce.

9) Slow cooker pot roast with celery and carrots

Pot roast in a slow cooker? It’s almost too easy. Celery and carrots bring a sweet crunch, and the beef gets ridiculously tender as it cooks.

Start by layering chopped celery, carrots, and onions at the bottom of your slow cooker. Place your chuck roast right on top.

Toss in some garlic and herbs—thyme or rosemary always work for me. Pour in beef broth and, if you’re feeling fancy, a splash of red wine.

Set the slow cooker to low. Let it go for 8 to 10 hours. Your kitchen will smell amazing, and you’ll have a cozy meal waiting.

Ingredients

• 3-4 pounds chuck roast
• 2 cups chopped carrots
• 2 cups chopped celery
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup red wine (optional)
• 2 teaspoons thyme or rosemary
• Salt and pepper to taste

Cooking Instructions

1. Put carrots, celery, and onion in the slow cooker.
2. Set the chuck roast on top.
3. Add garlic, thyme, salt, and pepper.
4. Pour beef broth and wine over everything.
5. Cover and cook on low for 8-10 hours at about 200°F (93°C).
6. Check if the meat’s tender, then serve.

For more slow cooker tips, see slow cooker pot roast with celery and carrots.

10) French onion soup basted chuck roast

If you love French onion soup, you’ll get a kick out of this chuck roast version. Caramelized onions bring a deep, sweet flavor that pairs perfectly with beef.

Start by caramelizing a pile of onions until they’re golden and soft. Add beef broth and a splash of red wine if you want, plus your favorite seasoning.

Nestle the roast into this oniony goodness. Let it simmer, either in the oven or a slow cooker, until it’s fork-tender and full of rich flavor.

Ingredients

• 3 to 3.5 lbs boneless chuck roast
• 5 to 6 large onions, sliced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 packet onion soup mix or 1 tbsp onion powder
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat some olive oil in a pan over medium heat.

2. Toss in the sliced onions and let them cook down. This takes about 20-30 minutes until they’re nicely caramelized.

3. Sprinkle salt and pepper all over the roast.

4. Set the roast in your slow cooker or Dutch oven.

5. Pour the caramelized onions on top, then add beef broth and a splash of red wine.

6. Cook everything on low for 7-8 hours. If you’re using the oven, set it to 300°F (150°C) and go for 4-5 hours instead.

7. Give the roast a few minutes to rest, then slice it up and serve.